Ingredients:

  • 4 (approx. 4–5 oz each) Boneless Pork Loin Cutlets
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Powder
  • ¼ tsp Smoked Paprika
  • ½ cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 tbsp cold water
  • 1½ cups Panko Breadcrumbs
  • 2–3 tbsp Neutral Oil (e.g., Canola or light Olive Oil)
  • Non-stick Cooking Spray (optional)

Instructions:

  1. Prepare the Pork: Slice the pork loin into four equal cutlets (if necessary). Place each cutlet between two sheets of parchment paper. Use a meat mallet to gently pound the pork until it is uniformly thin, about ¼ inch (6 mm) thick.
  2. Season the Meat: Combine the salt, pepper, garlic powder, and paprika. Season both sides of the pounded cutlets lightly but thoroughly.
  3. Set Up the Breading Station: Arrange three shallow dishes in a line: Flour (Dish 1), Egg Wash (Dish 2), and Panko (Dish 3). Stir 1 teaspoon of the remaining seasoning mixture into the flour for extra flavor.
  4. Bread the Cutlets: Dredge one cutlet in the flour mixture, shaking off any excess. Dip the floured cutlet into the egg wash, allowing excess to drip back. Immediately place the cutlet into the Panko and press the Panko firmly into the surface using your hands to ensure maximum coverage. Repeat this process for all four cutlets.
  5. Chill the Cutlets: Place the breaded cutlets onto a cooling rack or baking sheet. Transfer to the refrigerator and chill for a minimum of 20 minutes. This step is crucial for the crust to adhere during cooking.
  6. Preheat and Prepare: Preheat the air fryer to 375°F (190°C). Lightly spray the inside of the air fryer basket with non-stick spray, if needed. Generously spray or lightly brush the top surface of the cutlets with the neutral oil.
  7. Cook First Side: Place two cutlets (or as many as fit without crowding) in the basket. Cook for 6–8 minutes.
  8. Flip and Finish: Open the basket, lightly spray the now-exposed top side with oil, flip the cutlets, and cook for another 4–5 minutes until deeply golden brown and crispy. Check the internal temperature; it must register 160°F (71°C).
  9. Rest and Serve: Remove the cooked cutlets, cover lightly with foil, and let them rest for 5 minutes before serving. Repeat the cooking process with the remaining cutlets.